Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.

Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.

To make frosting, place the cream cheeses in a small bowl and beat with an electric mixer until smooth. Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly just mixed. Top each cupcake with 2 tablespoons of frosting.

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(Page 1 of 1, 3 total comments)

Katy

What is the yield of this recipe?
Hi! This recipe looks really good:) I'm considering making these for a project in World History. I need to make a food popular in the 1920's, and these seemed like a good idea since they can be served individually, since I need to make enough for the whole class. But I'm wondering what the yield is for this recipe because I need to know if I need to double or triple it. Please get back to me ASAP because I only have a few days until I have to present!
Thanks so much!!:)

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posted Dec 16th, 2013 11:28 pm

Vicky

I have not tryed frosting recipes yet, but feel you have helped me . I am trying to make cupcakes that do not call for powderd sugar in the frosting.. instead I am useing "Truvia". Thank-you and will get back to you on how It turns out. VickyG.

posted Apr 5th, 2012 11:12 pm

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